Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes 
Chocolate Orange Cake
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| Servings: 10 |
Ingredients:  1 cup sugar 1/2 cup (1 stick) butter 1/4 cup orange liqueur 1/4 cup water 1 (18.25-ounce) package devil's food cake mix 8 ounces sour cream 1 (4-ounce) package instant chocolate fudge pudding mix 4 eggs 1/2 cup vegetable oil 1/2 cup water 1/4 cup coffee liqueur 2 tablespoons grated orange peel 1 teaspoon ground cinnamon 1 (12-ounce) package chocolate chips Confectioners' sugar |
| Instructions: Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely. Preheat oven to 350°F (180°C). Grease and flour a 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with confectioners' sugar and serve. Makes 10 servings. Photograph taken by Diana Baker Woodall© 2005 |
| Date: January 5, 2005 |
Reviews
Reviewer: Sarah Coker
Rating:
Review:
I made this for my mother-in-law's birthday and she LOVED it. Now the whole family wants the recipe. For the chocolate chunks, I bought a semi-sweet Ghirardelli chocolate piece (the ones that have been broken-off of a gigantic chocolate bar). I would recommend pouring half the ganache all of the cake, then refrigerating it for about an hour and then pouring the rest on.
Rating:
Review:
I made this for my mother-in-law's birthday and she LOVED it. Now the whole family wants the recipe. For the chocolate chunks, I bought a semi-sweet Ghirardelli chocolate piece (the ones that have been broken-off of a gigantic chocolate bar). I would recommend pouring half the ganache all of the cake, then refrigerating it for about an hour and then pouring the rest on.